Wednesday, December 19, 2012

Homemade Nutella (Chocolate-Hazelnut Spread)

I think homemade Christmas presents are completely underrated. They're thoughtful, and if you put enough time into them they can turn out super cute. Homemade Nutella was the perfect gift for my friends and family this Christmas. The outcome turned out delicious, and with nice packaging, pretty adorable too!

I got this recipe from Bon Appetit's December issue, and they weren't too upfront about how long it would take to get the hazelnuts ready. So, I won't pull a fast one on you, removing the skins is the most time consuming part of this recipe. If you can buy them already skinless please do that, if not here's how to do it. Boil 3 cups of water. Add around 4 tablespoons of baking soda and the hazelnuts. Simmer for 5 minutes then drain over cold water. The water in the pan will be almost black from the skins.

In a food processor grind the cooked hazelnuts and sugar together until fairly smooth. Should take around one minute.

Place chocolate in a double broiler over medium heat on the stove. Stir often until chocolate is melted and smooth.

I bought this chocolate for the first time and thought that it worked great. It tasted better than your regular Hersey's.

Once the chocolate is melted, remove from heat and add in butter. Whisk until incorporated.

Whisk in cream and salt.

Add in the hazelnut paste and whisk.

I used 8oz mason jars that I picked up at World Market. I made the recipe times 2, and had 8 containers. Divide the mixture into the jars equally and let cool. Then screw on lids and refrigerate.

The Nutella will thicken and become soft like peanut butter as it cools, and after you have it refrigerated for a few hours. You can let it stand at room temperature for up to 4 days, but otherwise keep it chilled. Goes great on toast, muffins, added to any baked goods.

And it's perfect for a thoughtful gift for someone you love!

Homemade Nutella (Chocolate-Hazelnut Spread)Makes ~4 8oz jarsAdapted from Bon Appetit2 cups hazelnuts, preferably skinned (10 oz)1/2 cup sugar1 lb semisweet chocolate chips or coarsely chopped1/2 cup unsalted butter, cur into 1' pieces, at room temperature1 cup heavy cream3/4 teaspoon saltIf hazelnuts have skin, remove.Preheat the oven to 350 degrees F. Spread the nuts on a rimmed baking sheet. Roast, until deep brown, around 15 minutes. Let cool completely. In a food processor grind the cooked hazelnuts and sugar together until fairly smooth. Place chocolate in a double broiler over medium heat on the stove. Stir often until chocolate is melted and smooth.Remove from heat, add in butter and whisk until incorporated.Whisk in cream and salt.Add in the hazelnut paste and whisk.Divide the mixture into the jars equally and let cool. Then screw on lids and refrigerate.Let stand at room temperature for a couple hours if you want to soften.Can stand at room temperature for up to 4 days, otherwise keep chilled.